My son is allergic to soy and I was wondering if anyone had a suggestion for what I could use to replace silken tofu in pie recipes. I just got Vegan Pie in the Sky and would love to make some of the creamier pies but they all seem to have silken tofu. I was thinking that maybe a think cashew cream or thickened up coconut yogurt (though that adds a tart flavor) but I would love other ideas. We've gotten pretty good at our vegan soy replacements but it is really a challenge!

Or i reckon you could blend some cashews into some sort milk to thicken it, probably it'd even taste nicer than tofu. Blended silken tofu isn't really that thick. I don't have the book :( but you might be able to just use coconut milk (or whatever) and slightly increase a thickening ingredient in the recipe (agar, starch et al)For quiche try chickpea flour, like this http://bittersweetblog.wordpress.com/2010/05/24/real-vegans-eat-quiche/